Influence of electrohydrodynamics on the drying characteristics and volatile components of iron stick yam.
Food Chem X
; 20: 101026, 2023 Dec 30.
Article
em En
| MEDLINE
| ID: mdl-38144751
ABSTRACT
The drying characteristics, rehydration capacity, color, infrared spectra and volatile components of iron stick yam slices were investigated under different alternating current (AC) voltages (13, 17, 21 kV), hot air drying (HAD) (60 °C) and natural drying (AD) by electrohydrodynamic (EHD) drying and HAD experimental devices. The results showed that slices of iron stick yam dried the quickest with HAD, which also had the fastest drying rate; while drying the slices of iron stick yam with EHD led to a better rehydration capacity, higher brightness L* and whiteness, a more stable protein secondary structure, and a greater variety and content of volatile components compared with AD and HAD. These finding indicated that EHD is a more promising method for drying iron stick yam.
1-Octen-3-ol, PubChem CID: 3391-86-4; 2-Propenoic acid, butyl ester, PubChem CID: 141-32-2; Decanal, PubChem CID: 112-31-2; Dodecane, PubChem CID: 112-40-3; Drying; Electrohydrodynamics; Heptanal, PubChem CID: 111-71-7; Hexanal, PubChem CID: 66-25-1; Iron stick yam; Nonanal, PubChem CID: 124-19-6; Pentadecane, PubChem CID: 629-62-9; Undecane, PubChem CID: 1120-21-4; Volatile components; d-Limonene, PubChem CID: 5989-27-5
Texto completo:
1
Base de dados:
MEDLINE
Idioma:
En
Ano de publicação:
2023
Tipo de documento:
Article